When serving caviar, proper
serving utensils are designed to reduce damage to the roe and
ultimately, its taste. Such utensils are traditionally made mother-of-pearl,
wood, porcelain, glass, ivory, horn and gold. They are not absolutely
necessary but like a good wine glass they can help bring out
full appreciation. Serving caviar with metals that oxidize easily
(i.e.; silver) have been known to impart a metallic taste and
thus are not preferred by very serious aficionados.
Creme de Caviar
- 3 (8-ounce each) packages cream cheese,
softened
1 cup (8-ounces) sour cream
1 medium onion, finely chopped
31/2-ounces black lumpfish caviar
Salt and freshly ground pepper to taste
1/2 cup (4-ounces) sour cream
2 hard-boiled large eggs, chopped fine
1/2 cup fresh parsley, finely minced
- Toast Points and fresh crudités
as accompaniments
- Place cream cheese into a large bowl and
cream with electric mixer until softened. Stir in 1 cup sour
cream, onion, caviar, salt, and pepper, and mix until well blended.
Shape into a mound on a serving platter.
- Cover the mound with the 1/2 cup sour
cream. Sprinkle to cover with finely chopped egg and top with
parsley. Chill in refrigerator for several hours before serving.
Serve with toast points and crudités.
Serves 8 to 12.
